Smoked Gouda Risotto with Kale and Mushrooms

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time40 minutes
Cooking time20 minutes
Total time1 hour

Description

Try serving this smoky dish with a romaine salad dressed with vinaigrette or steamed green beans tossed with lemon, olive oil and garlic

Ingredients

2 tablespoons
olive oil
2 cups
yellow onions (diced)
4 cloves
garlic (minced)
1/2 pound
mushrooms, button (quartered)
1 1/4 cup
Arborio rice
2 tablespoons
tomato paste
2 teaspoons
tamari
1 teaspoon
smoked paprika
1 teaspoon
salt
1/2 teaspoon
ground black pepper
3 tablespoons
lemon juice
3 1/2 cups
vegetable broth (divided)
4 cups
kale (roughly chopped)
1/4 pound
smoked Gouda cheese (shredded)

Instructions

Preheat oven to 350°F. In a large Dutch oven, heat the olive oil over medium-high heat. Sauté the onions for 5 minutes, add the garlic and mushrooms and sauté until the mushrooms begin to soften. Add rice and stir while sautéing for about 2 minutes. Add tomato paste, tamari, paprika, salt, pepper, lemon juice and 3 cups of the broth and stir to combine. Bring to a boil, stirring occasionally, then cover with a tight lid and place in the oven for 20 minutes. Remove from oven, uncover and return the pan to the stove over medium-low heat. Stir in the kale and another ¼ cup of broth. Cook for another 5-10 minutes, adding more broth if needed, until the kale is tender, rice is creamy and liquid has been absorbed. Remove from heat and stir in the cheese. Serve warm.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.